If you’re looking for a show-stopping appetizer that’s easy to make, absolutely packed with flavor, and wildly versatile, these Shrimp Cakes are about to become your new favorite. Each golden, crispy patty delivers tender shrimp with a pop of brightness from lemon and herbs, all held together in a simple mixture that fries up in minutes. Whether you serve them at a party, tuck them into sliders, or make them the star of a weekday dinner, these Shrimp Cakes promise crowd-pleasing results every time.
Ingredients You’ll Need
You’ll be amazed at how simple but essential each ingredient in these Shrimp Cakes is. Every component plays a key role in building the perfect balance of texture, flavor, and color that makes this dish shine!
- Raw shrimp (1 pound, peeled, deveined, and finely chopped): The star of the show, giving juicy seafood flavor and a succulent bite.
- Breadcrumbs (½ cup, panko or regular): Adds structure and a gentle crunch, helping bind the cakes without overpowering the shrimp.
- Large egg (1): Acts as a natural glue, holding all the tasty pieces together.
- Green onions (2, finely chopped): Provides a mild, fresh bite and a touch of color.
- Mayonnaise (2 tablespoons): Adds creaminess and keeps the patties moist inside.
- Dijon mustard (1 tablespoon): Brings subtle tang and depth to each bite.
- Fresh lemon juice (1 tablespoon): Brightens the flavor with a sunny, citrus zing.
- Old Bay seasoning (1 teaspoon, or seafood seasoning): Infuses that classic seafood taste with a little kick.
- Garlic powder (½ teaspoon): Enhances the savory flavor without overpowering the delicate shrimp.
- Salt (½ teaspoon): Essential for perfect seasoning, ensuring all flavors sing.
- Black pepper (¼ teaspoon): Adds a gentle warmth that complements the rest of the seasoning.
- Chopped fresh parsley (2 tablespoons): Lends bright green flecks and a burst of freshness in every bite.
- Olive oil (2 tablespoons, for frying): Gives the cakes their beautiful golden crust while keeping them tender inside.
How to Make Shrimp Cakes
Step 1: Mix the Shrimp Cake Mixture
Start by gathering all your ingredients in one big bowl—this makes assembling the Shrimp Cakes an absolute breeze! Add the finely chopped shrimp, breadcrumbs, egg, green onions, mayonnaise, Dijon mustard, lemon juice, Old Bay, garlic powder, salt, pepper, and parsley. Grab a spoon or dive right in with your hands, and give everything a thorough mix until well combined. You want an even mixture where each patty will have a little of everything.
Step 2: Shape and Chill the Patties
Once your mixture is ready, scoop it out and gently shape it into eight small patties. Don’t be tempted to skip chilling—place them on a plate and pop them in the fridge for 20 to 30 minutes. This step is crucial! Chilling helps the Shrimp Cakes stay together while cooking and makes them much easier to handle.
Step 3: Fry to Golden Perfection
Heat up your olive oil in a large skillet over medium heat. When the oil is shimmering, add the patties in batches—don’t overcrowd the pan. Fry each Shrimp Cake for 3 to 4 minutes per side until they’re golden brown and cooked through. Once done, let them drain on paper towels for a moment so they stay crisp.
Step 4: Serve and Enjoy
Move your golden Shrimp Cakes to a platter and squeeze over a bit of fresh lemon or serve with your favorite dipping sauce. That irresistible combination of crispy edges and juicy shrimp inside is ready to be devoured!
How to Serve Shrimp Cakes
Garnishes
For extra flair and flavor, try sprinkling your Shrimp Cakes with more fresh chopped parsley, a dash of paprika for color, or a squeeze of fresh lemon juice just before serving. They’re absolutely delicious with a quick lemon aioli or a dollop of spicy remoulade on the side.
Side Dishes
Shrimp Cakes pair perfectly with a simple green salad, a slaw bursting with citrus, or even roasted potatoes. They’re also a treat served atop a bed of mixed greens or tucked into slider buns with crisp lettuce and tomato for a more substantial meal.
Creative Ways to Present
Get playful—skewer mini Shrimp Cakes as bite-sized party appetizers, or serve on a platter with homemade sauces for dipping. For an elegant starter, nestle them atop thick cucumber slices or small rounds of toast, then garnish with microgreens or a tiny dollop of flavored mayo.
Make Ahead and Storage
Storing Leftovers
If you have leftover Shrimp Cakes, let them cool completely and store them in an airtight container in the refrigerator. They’ll stay fresh for up to three days and retain their wonderful flavor for a tasty lunch the next day.
Freezing
Shrimp Cakes are also freezer-friendly! Lay cooled cakes on a baking sheet and freeze until solid, then transfer to a freezer bag or container. They’ll keep well for up to two months—just be sure to separate layers with parchment paper.
Reheating
To reheat, place cold or frozen Shrimp Cakes on a baking sheet in a 350°F oven until warmed through (about 10 minutes if refrigerated, 15–20 minutes if frozen). This keeps the outside crisp and the inside juicy—goodbye soggy microwaved cakes!
FAQs
Can I use pre-cooked shrimp for Shrimp Cakes?
For the best texture and flavor, raw shrimp is highly recommended, as it binds better and stays succulent when cooked. Pre-cooked shrimp can make the cakes a bit rubbery and less flavorful.
Are Shrimp Cakes gluten-free?
They can be! Just substitute your favorite gluten-free breadcrumbs in place of regular or panko to enjoy gluten-free Shrimp Cakes with all the same deliciousness.
Can I bake Shrimp Cakes instead of frying?
Absolutely. Arrange them on a parchment-lined baking sheet, spritz with a little oil, and bake at 400°F for 12 to 15 minutes, flipping halfway. They’ll be a little lighter but just as tasty.
What dipping sauces go well with Shrimp Cakes?
Lemon aioli, tartar sauce, spicy remoulade, or a classic cocktail sauce are all perfect partners. A simple squeeze of lemon works wonders if you’re keeping it light!
How small should I chop the shrimp?
Finely chop the shrimp so they hold together and cook evenly, but leave some slightly larger pieces for a nice bite and great texture in each cake.
Final Thoughts
Whether you’re a seasoned shrimp lover or just testing the waters, these Shrimp Cakes offer unbeatable ease and flavor in every bite. I hope you give them a try—once you see how simple and delicious they are, you’ll want them in your regular recipe rotation!
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Shrimp Cakes Recipe
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 8 shrimp cakes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Delight your taste buds with these flavorful and crispy shrimp cakes, perfect for a quick and delicious appetizer or snack.
Ingredients
Main Ingredients:
- 1 pound raw shrimp, peeled, deveined, and finely chopped
- 1/2 cup breadcrumbs (panko or regular)
- 1 large egg
- 2 green onions, finely chopped
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning (or seafood seasoning)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil (for frying)
Instructions
- Prepare the Shrimp Mixture: In a large bowl, mix together the shrimp, breadcrumbs, egg, green onions, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, salt, pepper, and parsley until well combined.
- Form the Patties: Shape the mixture into 8 small patties using your hands or a spoon. Chill in the refrigerator for 20–30 minutes to firm up.
- Cook the Shrimp Cakes: Heat olive oil in a skillet over medium heat. Cook the patties in batches for 3–4 minutes per side until golden brown and cooked through. Drain on paper towels.
- Serve: Serve warm with lemon wedges or your favorite dipping sauce.
Notes
- Pair with lemon aioli or spicy remoulade.
- For a gluten-free option, use gluten-free breadcrumbs.
- Bake at 400°F for 12–15 minutes for a healthier alternative.
Nutrition
- Serving Size: 1 shrimp cake
- Calories: 140
- Sugar: 1g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 110mg
